Smoked mackerel kedgeree

Name: Smoked mackerel kedgeree
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 tbsp sunflower oil; 1 essential Waitrose onion, chopped; 1½ tbsp curry powder; 200 g essential Waitrose long grain rice; 1 cinnamon stick; 2 essential Waitrose Eggs; 2 essential Waitrose tomatoes, chopped; 300 g essential Waitrose hot smoked mackerel fillet, skin removed and flaked; 3 tbsp chopped flat-leaf parsley; Lemon wedges, to serve

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Serves4
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

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Ingredients

1 tbsp sunflower oil
1 essential Waitrose onion, chopped
1½ tbsp curry powder
200g essential Waitrose long grain rice
1 cinnamon stick
2 essential Waitrose Eggs
2 essential Waitrose tomatoes, chopped
300g essential Waitrose hot smoked mackerel fillet, skin removed and flaked
3 tbsp chopped flat-leaf parsley
Lemon wedges, to serve

Method

Heat the oil in a wide shallow pan over a medium heat. Add the onion and cook for 5 minutes, then add the curry powder, rice and cinnamon stick. Stir for 1 minute.
Pour in enough water to come 2.5cm above the surface of the rice. Season and bring to the boil, then cover and reduce to a slow simmer. Cook for 12–15 minutes, until the rice is tender.
Meanwhile, bring a small pan of water to the boil, then add the eggs. Cook for 7 minutes, remove and put the eggs in a bowl of cold water. When cool enough to handle, peel and halve.
Discard the cinnamon stick. Stir in the eggs, tomatoes, mackerel and parsley. Serve with lemon to squeeze over.